Hyderabadi Cuisine

Hyderabadi cuisine (native:Hyderabadi Ghizaayat) also known as Deccani cuisine of India, was developed after the foundation of Qutb shahi dynasty by Sultan Quli, promoting the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad State. It is an amalgamation of Mughlai, Turkish and Arabic along with the influence of the native Telugu and Marathwada cuisines. Hyderabadi cuisine comprises a broad repertoire of rice, wheat and meat dishes and the skilled use of various spices, herbs and natural edibles.

Hyderabadi cuisine could be found in the kitchens of the former Hyderabad State that includes Telangana, Marathwada region (now in Maharashtra), and Hyderabad Karanataka region (now in Karnataka). The cuisine also contains city-specific specialities like Hyderabad (Hyderabadi biryani) and Aurangabad (Naan Qalia), Parbhani (Tahari), and Bidar(Kalyani Biryani).

The cuisine emphasises the use of ingredients that are carefully chosen and cooked to the right degree and time. Utmost attention is given to picking the right kind of spices, meat, and rice. Therefore, an addition of a certain herb, spice, condiment, or a combination of these adds a distinct taste and aroma. The key flavours are of coconut, tamarind, peanuts and sesame seeds which are extensively used in many dishes. The key difference from the North Indian cuisine is the use of dry coconut and tamarind in its cuisine.

Traditional utensils made of copper, brass, and earthen pots are used for cooking. All types of cooking involve the direct use of fire. There is a saying in Hyderabad, cooking patiently (ithmenaan se) is the key; slow-cooking is the hallmark of Hyderabadi cuisine. The Slow-cooking method has its influence from the Dum Pukht method used in Awadhi cuisine.

Hyderabadi Cuisine has different recipes for different events, and hence is categorized accordingly, like banquet food, for weddings and parties, festival foods and travel foods. The category to which the recipe belongs itself speaks of different things like the time required to prepare the food, the shelf life of the prepared item, etc.

Modern period

The modern cuisine was evolved during the Nizams in the mid-17th century, and elevated to a sublime art form. Hyderabad has a history of continuous influx of migrants from all over the world and in general from the Indian sub-continent, particularly since 1857. Most of the foreign food had been improved to suit the culinary preferences, resulting to form the unique derivative cuisine that excels over the original. Biryani (Turkish) and Haleem (Arabic) for instance is prepared all over India, but the Hyderabadi variety is ultimately form the Hyderabadi Biryani and Hyderabadi Haleem. Til ke chatuni with Arabic tahini, Persian dried lamb with beans is modified with dalcha, tanduri naan of uzbek (central Asia) to create Sheermal. Most of the modern day desserts in Hyderabadi cuisine were introduced and invented during the times of Nizams, today that had become an integral part of cuisine.

Hyderabadi cuisine is an integral part of the cuisines of the former Hyderabad State that includes the state of Telangana and the regions of Marathwada (now in Maharashtra) and Hyderabad-Karanataka (now in Karnataka). The Hyderabadi cuisine contains city specific specialties like Hyderabad (Hyderabadi biryani and Hyderabadi Haleem) and Aurangabad (Naan Qalia), Parbhani (Tahari), Bidar (Kalyani Biryani) and others. The use of dry coconut, tamarind, and red chillies along with other spices are the main ingredients that make Hyderabadi cuisine different from the North Indian cuisine.

In the past, the food was called Ghizaayat. The cuisine is linked to the nobles, who religiously maintain the authenticity of the past, and the recipes are a closely guarded secret. The royal cooks are known as Khansamas, highly regarded by the nobles. Shahi Dastarkhan is the dining place, where food is served and eaten. A chowki is a low table, instead of a dining table and cotton mattresses for squatting and bolsters for the back rest. The Dastarkhan is revered in the noble household.

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Hyderabadi Biryani

Hyderabad’s most famous meat-and-rice dish; the Nizams served some 26 varieties of biryanis for their guests. An authentic Hyderabad meal invariably includes a mutton biryani. Hyderabadi Biryanis incorporating chicken, lamb, beef or vegetables instead of mutton are also popular.

Biryani Bown

Biryani Types: Hyderabadi Biryani – a traditional celebration meal of lamb and rice. Kachche- gosht ki biriyani – raw meat is stir fried with spices(masalas) for couple of minutes and then covered with rice and put in the Dum Pukht (slow oven). Hyderabad Zafrani Biryani – Saffron is soaked and mixed with the rice at the time it is put in the Dum Pukht. Kheeme ki khichidi- Kheema is marinated in yogurt, green chilli paste, spices for a couple of hours and cooked. Then cooked on slow flames with layers of rice and kheema mixture alternating.

Hyderabadi Haleem

Haleem is a seasonal delicacy of wheat, meat and cooked for hours to a porridge-like paste. This traditional wheat porridge has its roots in Arabia, known as harees. Haleem is a seasonal dish which is made during Ramzan (Ramadan).

Hyderabadi haleem

The high calorie haleem is an ideal way to break the ramzan fast. Haleem means patience, because it takes long hours to prepare (often a whole day) and served in the evenings.

It is a popular starter at Hyderabadi Muslims weddings.

Curries and Starters

Hyderabadi Marag

Hyderabadi Marag or Marag is a spicy mutton soup served as a starter in Hyderabad, India and part of Hyderabadi cuisine. It is prepared from tender mutton with bone.It is thin soup.The soup has become one of the starters at Hyderabadi weddings.

Chakna

Chakna (or “chaakna”) is a spicy stew made out of goat tripe and other animal digestive parts. It is a speciality dish among Hyderabadi Muslims. The tripe stew with chunks of liver and kidneys.

Pathar-ka-Gosht

Pathar-ka-Gosht – (Urdu – پتھر کا گوشت ) is a popular non vegetarian Dish, Especially prepared in Hyderabad, Telangana, India.This Dish is prepared with Mutton by Heating it on a Wide Stone, on a Flame. The Spices are added once the Meat Pieces are heated and served with Onions and other Ingredients. It is very famous in South India and also a must to have dish in Most of the functions.

Hyderabadi Disserts

Falooda : Falooda (Hindi: फ़ालूदा) (also Faluda), is a cold beverage popular in Indian subcontinent. Traditionally it is made from mixing rose syrup, vermicelli, psyllium (ispaghol) or basil (sabza/takmaria) seeds, tapioca pearls and pieces of gelatin with milk or water. Falooda is a version of persian dessert known as faloodeh and is believed to have brought to India during the Mughal period. Vermicelli used for preparing faloodeh is made from arrowroot whereas vermicelli used in the Indian version is usually made from wheat.

The ice was gathered during the winter or carried from the mountain tops and stored in large insulated underground chambers topped by dome structures. This allowed ice to remain available throughout the summer, even in the desert. The best use was made to prepare desserts like faluda. Later on, as techniques improved, rose water and sugar were added with the vermicelli. Today there are many versions of faluda. Some are made without noodles and blended with fruit. One of the Indian versions consists of kulfi, translucent wheat-starch noodles and flavoured syrup. Some faludas are served as milkshakes.

It is popular in Hyderabadi cuisine, served at weddings and parties. Double ka meetha refers to the milk bread, called “Double Roti” in the local Indian dialects because it swells up to almost double its original size after baking.

The dish is similar to Shahi Tukda which has its roots in Mughlai cuisine. It is particularly prepared during the festive month of Ramadan and on Eid. The recipe uses bread, condensed milk, and dry fruits.